Shred, Head, Butter and Bread

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 1/2 stick unsalted butter
  • 1/2 cup pulverized, seasoned croutons
  • 2 pinches dry mustard
  • 1 teaspoon caraway seeds
  • 1 small head cabbage, shredded
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
Directions
  • Fill your largest pot 3/4 full with water and bring to a boil on high heat.

  • Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.

  • Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.

  • Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.


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